Stir cream and espresso powder together in a bowl until dissolved.
Meanwhile, in a medium bowl, beat cream cheese with an electric mixer until smooth and creamy.
Add mascarpone cheese and beat until smooth. Add powdered sugar and vanilla extract; beat on low speed using an electric mixer until mixed. Add heavy cream and espresso mixture and increase speed to high and beat until soft peaks form – do not over beat.
Place in a serving bowl and sprinkle with cocoa powder (I use a small fine mesh strainer). If not serving immediately, cover dip before sprinkling with cocoa powder and refrigerate.
Serve with ladyfingers, vanilla wafers or fruit.
Video
Notes
Serving size: 1/4 cup dip. Nutrition information is for dip only and does not include dippers.
Leftover dip can be stored in the refrigerator for up to two days.
If desired, 1 tablespoon of Kahlúa or rum can be added to dip.